Inviting. Unexpected. Adventurous. Refreshing. Plate takes food further. Our content inspires chefs to explore and create. We connect chefs with chefs over their passion for food, presentation and process. In this way Plate is driving the conversation about food. No matter where chefs start their engagement – reading Plate magazine, visiting our website, referencing our new mobile App, reading our e-newsletters and blogs, or attending an event, a gratifying experience awaits. Plate engages menu decision-makers in the important process of thinking about their menus. In this trusted, culinary-focused environment, your product and brand messages are part of the mix. Connect with menu decision-makers like never before. Your message belongs where it will be well received, relevant and effective.

Multi-media Platforms

Connect with chefs in print, online and in person

Chefs’ love affair with Plate starts with the magazine. In-depth coverage on a single culinary theme or trend sets it apart from others. Every issue surprises and delights the reader. While they continue to immerse themselves in the magazine, we know chefs are spending more time online. So we also deliver a bountiful interactive environment that takes food further. PlateOnline doesn’t try to replicate the print experience. Instead it engages chefs with media-rich content, apps, and valuable interactive and social tools. All of which build a vibrant community sharing inspiration, food exploration and creation. Each platform has its own way of bringing chefs and suppliers together.

Meeting menu decision-makers face-to-face is powerful. For this reason we host Plate events—designed to let chefs explore common ground while putting sponsor products in the spotlight.

New Products

Plate iPad Interactive Edition

More ways to engage with Plate

The iPad interactive edition of Plate offers an enhanced experience for menu decision-makers. With the iPad we combine the beauty of print with the functionality of digital. High-resolution video and photos, added graphics and content, chef interviews, and quick recipe searches, add a new dimension to Plate. For advertisers there’s an opportunity to explore new interactive features such as direct links to video, expanded content and more.

With 90 percent of Plate readers saving their issues, the most popular feature of the iPad edition just might be its search feature. Imagine a digital library of all Plate issues, searchable with one click.

Plate iPhone Recipe App

Plate’s iPhone Recipe App makes the Plate recipe database, oh so convenient. Inspiration and menu solutions are at the professional chef’’s fingertips with more than 5,000 recipes searchable from a mobile phone. What entrees will work for a price point of $15? What dishes could we serve for Cinco de Mayo? Our recipes are chef-tested in restaurants but we won’t be surprised if aspiring home chefs find the app appealing as well.

Both Plate’s iPad app and iPhone recipe app are available on the iTunes store.

The Plate Team

The team behind Plate injects great insight, expertise and creativity into Plate.

They take food topics further, continually inspiring chefs to create and explore food and culinary horizons.

Steven Mayer, Publisher

As publisher of Plate since its first issue in 2002, Mayer has nurtured the start-up magazine into a sustainable business with a unique niche and lasting value. “I’m very proud of our people, and very proud of the products we produce,” said Mayer. He brings to the magazine more than 30 years of experience in foodservice publishing. Prior to Plate, Steve was publishing director of Reed Business Information’s Foodservice Group including Restaurants & Institutions, R&I Marketplace and Chain Leader. When Steve’s not out talking about Plate, you’ll likely find him dining out with friends. His favorite meal: Osso buco, with risotto and a bottle of Montepulciano (or Oregon Pinot Noir).

Gerald White, Associate Publisher

Jerry White has spent his entire business life closely involved with the restaurant industry. He has worked in foodservice operations and in distribution, and then in media sales, holding the positions of national sales manager, associate publisher and group publisher with several of the restaurant industry’s leading media companies. White joined Plate in 2010. He is an active participant in many industry associations and is largely credited with popularizing the term “onsite” to replace the outdated “noncommercial” foodservice term. He is a graduate of Quincy University in Quincy, Ill. and later did post-graduate work in journalism at the University of Kansas. For his last meal White requests a margherita pizza with Pahlmeyer Chardonnay.

Chandra Ram, Editor

As the editor of Plate Chandra Ram lives and breathes food and what’s hot in restaurants today. She spent more than 15 years in the foodservice industry as a cook and consulting chef before turning to food writing and editing. Ram holds a bachelor's degree in journalism from Loyola University Chicago, an associate's degree in culinary arts from The Culinary Institute of America (CIA), and has passed the certificate level of the Court of Master Sommeliers exam. This year she’s honored to be giving the commencement address at her culinary alma mater. Ram is a member of Les Dames d’Escoffier and the James Beard Foundation Award chef/restaurant judging committee and co-chair of the annual Meals on Wheels Chicago Celebrity Chef Ball. What would this esteemed food editor have for her last meal? Fried chicken and champagne of course.

Liz Grossman, Managing Editor

Having mastered espresso, scooped ice cream at the University of Wisconsin-Madison, and eaten grasshoppers in Mexico, Grossman has proven she is ready for any Plate assignment. Before joining Plate as managing editor in 2007, she spent six years covering Chicago’s dining, shopping, culture, and nightlife scenes for Modern Luxury, Inc., where she served as senior editor of CS magazine and editor-in-chief of the visitor guide, Front Desk Chicago. Her freelance writing has appeared in national publications including Newsweek and Robb Report.

Dani Friedland, New Media Editor

Friedland researches, writes and edits online content for Plate and its sister publications. She also manages social media outreach and facilitates multimedia storytelling for Plate and its sister publications. Friedland holds a master’s degree from Northwestern University’s Medill School of Journalism and a bachelor’s degree from Wellesley College. A born foodie, Friedland’s food writing goes all the way back to a fifth grade paper on her deep and abiding love for cinnamon. She relishes smoked pork chops, heated on the grill, with grilled pineapple in a soy sauce and ginger marinade.

Queenie Burns, Creative Director

Queenie Burns keeps Plate looking beautiful, issue after issue. Burns was art director of Restaurants & Institutions magazine for 18 years and has won more than 80 design awards, including 15 national awards from the American Society of Business Press Editors, nine Jesse H. Neal Awards, and two Jesse H. Neal Certificates of Merit. She is the vice president of design and production at Marketing & Technology Group and is on the design faculty of Northwestern University’s Medill School of Journalism Magazine Publishing Project.

Bill McDowell, Vice President & Editorial Director

McDowell oversees editorial operations for Plate and sister publications Meatingplace, CarneTec, CarneTec Brasil, and HOTELS. “A good editor needs to set his ego aside and let the writer tell the story,” advises McDowell. Having won several awards from the American Society of Business Press Editors and three Jesse H. Neal Awards, McDowell knows what it takes to succeed. He enjoys how the staff feeds off each other’s creativity, energy and skills. Previously, he was editorial director of the Food & Beverage Group at VerticalNet and associate publisher/editor-in-chief of Chain Leader.

Laurie Hachmeister,
Director of Marketing and Events

Hachmeister orchestrates marketing and event efforts for Plate as well as its sister brands Meatingplace, CarneTec, CarneTec Brasil and HOTELS. She is responsible for creating and executing the multi-platform marketing programs that have helped Plate, PlateOnline and Plate events grow in prominence and market share. Prior to coming to Plate, she was a marketing VP for a Chicago design firm and a marketing executive for Reed Business Foodservice and Hospitality publications.

Plate Photography

Chris Cassidy has been photographing recipes for Plate magazine since its inception. For each Plate shoot, Cassidy collaborates with his wife, Nancy Natow-Cassidy, who serves as chief props stylist. Nancy searches far and wide for the perfect table settings, accouterments and other aesthetic details to capture the essence of each dish the story in which it will appear. In demand by clients across the country, Nancy holds both undergraduate and graduate degrees in Foods in Business from NYU. Also working closely with Chris and Nancy on every Plate shoot since its inception is food stylist Carol Smoler. Carol is a member of Les Dames D’Escoffier and IACP.

Plate Contributors

The editors of Plate are lucky enough to work with a wildly talented crop of professional freelance writers to produce feature stories for each issue. Along with a varied culinary skill-set, Plate freelancers share a true passion for food, cooking, and seeking out the chefs who strive to take their recipes to the next level. Regular contributors include professional cookbook authors like Kate Leahy and Jody Eddy, esteemed journalists like former New York Times deputy food editor Regina Schrambling, Kendall college culinary instructor/author Jim DeWan and James Beard award-winning writer Brad Johnson. Professional chefs also contribute to each issue, whether they are pouring out their personal stories in the Amuse column or revealing the technique behind the remake of a classic in Plate Expectations.